Serves6
- Active time:15 min
- Start to finish:30 min
May 2009
The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner. View more of our favorite recipes from this issue.
-
1/2
cup
sake
-
1 1/2
tablespoons
soy sauce
-
1
teaspoon
grated peeled ginger
-
1
teaspoon
sugar
-
6
(6-oz) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
-
1/2
cup
sliced scallions
-
Preheat oven to 400°F with a baking sheet on bottom rack.
-
Stir together sake, soy sauce, ginger, and sugar in a bowl.
-
If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 tsp salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.
-
Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.
serve with: steamed white rice
